Tamarind Fried Rice
with bok choy / eggs / cashews

Name: Tamarind Fried Rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1/2 tsp Brown sugar; 1 Tbsp Tamarind concentrate; 1 1/2 Tbsp Soy sauce; 1/4 tsp Red pepper flakes (opt); 1 Bell peppers, any color, diced; 3 cloves Garlic, sliced; 12 oz Bok choy, baby, halved and chopped; 1 Limes, wedges; 2 Tbsp Cilantro, chopped; 4 Eggs; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; ~2 cups Cooked rice (leftover from Monday); ~3 Tbsp Tamarind Stir-Fry Sauce (ingredients listed separately); 1/2 cup Cashews

Active: 25 Total: 25

Original GF Paleo Vegetarian

Sweet and tart, the flavors of tamarind add unique flavor to this quick and easy fried rice.
Smarts: To make this a true one-pan meal, we opted to scramble the eggs into the rice, but it would be great with fried eggs on top as well.

Dependency

Massaman Tofu Curry

Ingredients

Metric

Servings:

Tamarind Stir-Fry Sauce:

Garlic - 2 cloves , chopped
Brown sugar - 1/2 tsp
Tamarind concentrate - 1 Tbsp
Soy sauce - 1 1/2 Tbsp
Red pepper flakes (opt) - 1/4 tsp

Tamarind Fried Rice:

Bell peppers, any color - 1 , diced
Garlic - 3 cloves , sliced
Bok choy, baby - 12 oz , halved and chopped
Limes - 1 , wedges
Cilantro - 2 Tbsp , chopped
Eggs - 4
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Cooked rice (leftover from Monday) - ~2 cups
Tamarind Stir-Fry Sauce (ingredients listed separately) - ~3 Tbsp
Cashews - 1/2 cup

Prep

Bell peppers / Garlic (for sauce and fried rice) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make stir-fry sauce - Combine garlic (portion for sauce), brown sugar, tamarind concentrate, soy sauce, and red pepper flakes. (Can be done up to 5 days ahead)
Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)
Limes / Cilantro - Prep as directed.
Eggs - Whisk eggs with salt and pepper.

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Make

Heat a wok over medium-high heat. Add oil and then bok choy. Saute bok choy for ~3 minutes. Add sliced garlic and bell peppers. Saute for another 3 to 5 minutes, until bok choy is tender but still crunchy.
Add leftover rice and stir-fry sauce and stir to combine.
Push all ingredients to the side, forming a donut in the middle of the wok. Pour in eggs and scramble until cooked to your liking. Toss everything to combine.
Stir in cashews and season with some salt and pepper.
Serve fried rice with cilantro on top and lime wedges on the side. Enjoy!

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